Roasted Australian Wagyu Rib-eye, Sweet Peppers, and Mushroom Flan
For the Mint Chile Vinaigrette:
Purée all the ingredients in a blender and transfer to a plastic squeeze bottle.
For the Sweet Peppers:
Heat the olive oil in a 12-inch sauté pan over medium heat. Add the garlic and sauté, stirring until lightly browned. Add the red, green, and yellow bell peppers and sauté until tender. Add the balsamic vinegar and reduce the mixture until dry. Remove pan from heat, add in the basil, mint, and butter, then season with salt and pepper.
For the Mushroom Flan:
Preheat the oven to 300ºF. Mix the eggs and cream together. Add the cooked mushrooms and green onions to the cream mixture. Season mixture with kosher salt, pepper, Tabasco, and Worcestershire sauce. Add the truffle oil. Spray 12 4-ounce ramekins with nonstick spray and divide the batter equally among them. Put the ramekins in a water bath and cook in the preheated oven until the flans have set.
For the Roasted Australian Wagyu Rib-eye:
For the marinade, combine the Dijon mustard, balsamic vinegar, maple syrup, celery seeds, crushed red pepper, garlic, salt, and pepper in a food processor. While the processor is running, slowly incorporate the canola oil and 2 ounces of the olive oil. Reserve. Heat remaining olive oil in a 12-inch sauté pan over medium heat. Season the beef with salt and pepper and sear for 2 to 3 minutes on each side. When the beef is cooked, brush with the marinade.
To Assemble and Serve:
Plate the Mushroom Flan first. Slice and arrange the Roasted Australian Wagyu Rib-eye on the plate. Drizzle the beef with Mint Chile Vinaigrette and top with the Sweet Peppers.